Monday, June 4, 2012

Butterfinger Caramel Chocolate Cake (SRC)

Crystal is a fellow southerner. She's also a field editor for Taste of Home magazine, the Cooking Neighbor for the Life Around Home community, a home-schooling mama, and the owner of 23 pets (13 of which are chickens). Crystal, dear, when do you sleep? :)

Shut-eye aside, Crystal's Butterfinger cake is so easy and delicious that it could be made in one's sleep.

Prepare cake according to package directions in a 13x9-inch pan that has been greased and lined with (buttered) parchment paper.

While cake is baking, whisk together the caramel sauce and the sweetened condensed milk. Set aside.

As soon as cake is done, remove it from the oven and liberally prick with a fork.

Slowly pour the caramel/milk mixture over the hot cake. You may continue to prick the cake with the fork to encourage further absorption of the caramel sauce.

Cover cake with plastic wrap (stick toothpicks in the cake to keep the plastic wrap from sticking to the cake). Refrigerate for two hours. Spread the Cool Whip over cake. Sprinkle the crushed Butterfingers over the Cool Whip.

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comments:

I love that you chose this cake - it's one of my favorite desserts ever! My daughters request it for every one of their birthday cakes too :) Oh, and as for the sleep - coffee is my best friend & confidant. ;)